Chicken Enchiladas

Shared by Courtney

3-4 boneless chicken breasts cooked and shredded
3 tomato's seeded and chopped
1/2 C sweet onion, chopped
1 clove garlic, minced
1/2 t ground cumin
1/4 t salt
1/2 C chicken broth
Corn Tortillas

Sauce:
1 1/2 C heavy cream
1 can Mild Green Chili Enchilada Sauce
About 2 handfuls Monterey Jack, or Mexican Blend cheese
Ground cumin to taste

Cook chicken breasts until done. Cool for a bit then shred. In skillet combine chicken, 2 of the tomato's, onion, garlic, cumin and salt. Add chicken broth and bring to a boil. Reduce heat and cook for five minutes to blend flavors. Using tongs transfer chicken to a plate, leaving the broth in the skillet. To the broth add the cream, can of green Chili Enchilada Sauce, cheese, and cumin. Mix together and cook for a few minutes until cheese is melted.

Fill each tortilla with the chicken mixture and place in casserole dish. Pour the cream sauce over the enchiladas. Top with the remaining chopped tomato. Bake at 375 for 20, or until bubbly.

Note: Soften the corn tortillas in a skillet with a little bit of crisco before filling them. If you don't soften them they will tear as you are trying to roll them.